This cake is more time consuming to make, but the soufflé-like flourless cake layers, filled and frosted with rich chocolate mousse, will make any occasion special.
12 servings
5 egg yolks
⅔ cup sugar, divided
1 teaspoon almond extract
5 egg whites
¼ teaspoon cream of tartar
¼ cup Dutch process cocoa
Chocolate Mousse (recipe follows)
¼ cup sliced almonds, toasted
1. Beat egg yolks, ⅓ cup sugar, and almond extract in large bowl until mixture is thick and lemon colored, about 5 minutes. Using clean beaters and bowl, beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, adding remaining ⅓ cup sugar gradually. Mix ¼ of the egg whites into the egg yolk mixture; fold egg yolk mixture into egg whites. Fold in cocoa. Spread batter in 3 greased and floured parchment-lined 8- or 9-inch round cake pans.
2. Bake at 350 degrees until toothpick inserted in centers of cakes come out clean, 15 to 18 minutes. Cool cakes in pans on wire racks; remove from pans. Place 1 cake layer, parchment side up, in bottom of 9-inch springform pan; discard parchment. Spread cake with ⅓ of the Chocolate Mousse; repeat layers 2 times. Sprinkle top of cake with almonds. Refrigerate 8 hours or overnight. Loosen cake from side of pan with sharp knife; remove side of pan and place cake on serving plate.
Makes about 4 cups
1 envelope (¼ ounce) unflavored gelatin
¼ cup cold water
1 cup sugar, divided
½ cup Dutch process cocoa
1¼ cups 1% low-fat milk
2 egg yolks
4 ounces semisweet chocolate, finely chopped
2 egg whites
⅛ teaspoon cream of tartar
1. Sprinkle gelatin over cold water in small saucepan; let stand 3 to 4 minutes. Heat over low heat until gelatin is dissolved, stirring constantly.
2. Mix ½ cup sugar and cocoa in small saucepan; whisk in milk. Heat to boiling over medium-high heat; reduce heat and simmer briskly, whisking until thickened, 3 to 4 minutes. Whisk about ½ the milk mixture into egg yolks; whisk yolk mixture back into saucepan. Whisk over low heat 1 to 2 minutes; remove from heat. Whisk in gelatin mixture and chocolate, whisking until chocolate is melted. Refrigerate until cool, but not set, about 20 minutes.
3. Beat egg whites, remaining ½ cup sugar, and cream of tartar until foamy in medium bowl; place bowl over pan of simmering water and beat at medium speed until egg whites reach 160 degrees on candy thermometer. Remove from heat and beat at high speed until very thick and cool, about 5 minutes. Mix ¼ of the egg whites into chocolate mixture; fold chocolate mixture into remaining egg whites.
Per Serving:
Calories: 247
% of calories from fat: 29
Fat (gm): 8.3
Saturated fat (gm): 3.2
Cholesterol (mg): 125.3
Sodium (mg): 54
Protein (gm): 7.1
Carbohydrate (gm): 39.2
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.5
Meat: 0.0
Fat: 1.5